Tuesday, September 24, 2013

Triple-Decker Mexican Pizzas

Since it was just me and the teenager, we decided to have a night in with a chick flick and a quick dinner. Based on what I had in the fridge, I went for triple-decker Mexican pizzas.

One pizza is quite filling, so you can size this recipe however you'd like. It's not really much of a recipe, honestly. It gets a 4.25 overall rating. 

Ingredients (per pizza)

3 corn tortillas
4 whole black olives, sliced
3 TBS salsa
1.5 TBS guacamole
1/2 cup vegetarian refried beans
1/2 tsp liquid smoke
1/4 tsp Mexican oregano
1/4 tsp Smoked paprika
2 slices of Daiya cheddar, torn into strips
1 TBS Tofutti sour cream
a little bit o' shredded lettuce
hot sauce (optional)
Add the refried beans, liquid smoke, oregano, and paprika to a small saucepan and warm up. Keep it warm.

Pan fry the tortillas until softened, about 90 seconds per side. Place the Daiya on top two tortillas, and melt the cheese slightly, about 1 minute more.

Put one tortilla on the plate, cheese side-up. Spread 1/2 of the beans on this, add lettuce, and add 1/2 of the olive slices. Place the other tortilla on top of the layer you just made. Add the rest of the beans, the salsa, guacamole, and hot sauce on this layer. Spread the sour cream on the cheesy side of the last tortilla, and place that messy-side-down on top of the existing two layers. Cut into 4 pieces and eat it like a pizza. I served it with lettuce and a simple lime dressing that I made out of lime juice, garlic, olive oil, salt, and pepper.

Nutrition, per pizza:

Calories: 467
Carbs: 64 g
Protein: 13 g
Fat: 19.9 g
Fiber: 10.5 g 
Sugar: 2.7 g
Vitamin A: 12%
Vitamin C: 4%
Calcium: 4%
Iron: 8%

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